Abstract：
Anti-Trypanosoma cruzi activity of compounds from fruits of Schinus terebinthifolius Raddi (pink pepper) were evaluated, using sustainable techniques such as steam distillation (SD) and supercritical fluid extraction (SFE). SD was optimised using a design of experiment and SFE was carried out using supercritical CO2 solvent (300 bar and 60 °C). Results of the anti-T. cruzi activity showed that the essential oil presented high activity (IC50 = 4.5 ± 0.3 μg/mL), whereas the supercritical extract had a moderate effect (IC50 = 19.7 ± 2.9 μg/mL). The differences in the anti-T. cruzi activity can be attributed to the extraction of non-volatile compounds in the SFE, such as moronic and (Z)-masticadienoic acids. In contrast, SD extracted only volatile compounds such as monoterpenes and sesquiterpenes. Therefore, these results suggest that the volatile compounds from pink pepper are involved with the anti-T. cruzi activity.
摘要：
评估了来自TerebinthifolusRaddi（粉椒）果实的化合物的抗锥虫活性，使用可持续技术，如蒸汽蒸馏(SD)和超临界流体萃取(SFE)。使用实验设计优化SD,并且使用超临界CO2溶剂(300巴和60°C)进行SFE。抗T的结果Cruzi活性表明精油具有高活性（IC50=4.5±0.3μg/mL），而超临界提取物具有中等作用（IC50=19.7±2.9μg/mL）。反T的差异Cruzi活性可归因于SFE中非挥发性化合物的提取，如moronic和（Z）-乳苯二烯酸。相比之下,SD仅提取挥发性化合物，例如单萜和倍半萜。因此,这些结果表明，粉红色胡椒的挥发性化合物与抗T有关。克鲁兹活动。
